Wash and coarsely chop the peppers. Heat the oil in a large saucepan on a high medium heat. Sprinkle the fillets with salt and black paper on the both sides. Place in the saucepan and fry 1 minute. Turn the fillets and fry 1 more minute on the other side. Transfer the meet in a plate, cover and keep warm. Add some more oil if it needs and pour the chopped peppers into the saucepan. Fry until are crispy and golden brown. When the peppers are ready, add the fillets and the sliced tomatoes. Sprinkle with salt and more black paper, add the fresh basil leafs, the bay leafs, sprinkle with garlic powder. Turn down heat at low, cover and cook about 20 minutes or until the liquids from tomatoes are almost evaporated. Serve warm.